Whitefish with an Asian-Cajun Remoulade

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Plan Z Phase: This is a Z2 (ZReduction) recipe. Some would call this fancy frou-frou food. Who knows what a remoulade is!? Foodies do. And foodies understand the concept of fusion food. This is one of those–a spicy combination of Cajun and Asian flavors make a new style of remoulade that can go with any kind of fish. I used flounder for my dish, but you can use any white fish. If you use a thicker one like sea bass you’ll have to cook it longer but the sauce won’t change.

Servings: Serves 4

Ingredients:

• 1/3 cup of olive oil (for Z3). 1/3 cup of water (for Z2)
• ½ cup of chopped shallots
• ¼ cup of chopped celery
• 1 Tbl of chopped garlic
• 2 Tbl of Bragg’s Aminos
• 1 Tbl of Worcestershire
• 3 Tbl of tomato sauce (from a can will work just fine)
• 2 Tbl of sour cream
• ¼ tsp of grated sea salt
• 1/8 tsp of cayenne pepper (or to your taste.  You can always add more.
• Your fish choice. 6-8 ounces per person.

Instructions:

Take all of the Asian remoulade items and put them in a small blender. Blend until smooth.  Set aside

For thinner fish:

Heat broiler. Spray a pan and put the fish on it. Spray top of fish fillets. Broil 6 minutes or until fish is done.  Serve with sauce. For Z2, use up to 2 Tbl of sauce. For Z3 you are not limited in your sauce amount.

For thicker fish:

Heat oven to 425 degrees. Spray a pan and put fish on it, flesh side up. Spray top of fish fillets. Roast 12 – 15 minutes or until fish is done. You can tell by cutting into it and seeing that it’s cooked through. For things like sea bass, if it starts to split open it’s likely done.  Just check to make sure. Sauce instructions are the same as above.

I served this with caramelized pearl onions and cherry tomatoes. I didn’t garnish this in a pretty manner like I would for a dinner party. For a weeknight at home it was just fine.

Enjoy!

Cheers,